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Ingredients½ an iceberg lettuce¼ of a cucumber6 radishes1 ripe avocado300g cooked white crab meat1 tablespoon mayonnaise...
01/28/2022

Ingredients
½ an iceberg lettuce
¼ of a cucumber
6 radishes
1 ripe avocado
300g cooked white crab meat
1 tablespoon mayonnaise
1 punnet of cress
1 punnet of micro herbs , such as fennel, radish
cayenne pepper or smoked paprika
MARIE ROSE
2 tablespoons mayonnaise
1 tablespoon tomato ketchup
1 teaspoon Worcestershire sauce
1 lemon , plus extra for serving
brandy , (optional)

Method
For the Marie Rose sauce, mix the mayo, ketchup and Worcestershire sauce in a bowl. Add a good squeeze of lemon juice and a splash of brandy (if using), then have a taste and season to perfection with sea salt and black pepper. (See tip for brown crab meat below.)
Click off any tatty outer leaves from the lettuce, then trim and finely shred. Slice the cucumber and radishes into super-thin rounds with a mandolin, if you have one (use the guard!). Halve, peel and destone the avocado, then finely slice.
Mix the crabmeat with the mayo.
To serve, arrange a small pile of lettuce in the middle of each plate, top with a few slices of avocado, then arrange the cucumber and radish around the edge, overlapping slightly.
Divide the crab between the plates and drizzle over a little Marie Rose sauce. Scatter over the cress and micro herbs, then add a dusting of cayenne pepper and a wedge of lemon. Delicious served with brown bread and butter.

Ingredients75 g good sourdough bread160 g raw peeled king prawns, from sustainable sources½ x 460 g jar of roasted red p...
01/28/2022

Ingredients
75 g good sourdough bread
160 g raw peeled king prawns, from sustainable sources
½ x 460 g jar of roasted red peppers
3 cloves of garlic
½ a bunch of flat-leaf parsley (15g)
1 lemon
olive oil
1 x 400 g tin of quality cherry tomatoes
20 g feta cheese
extra virgin olive oil

Method
Preheat the grill to high. Slice the bread 1cm thick, then cut into 3cm chunks and place in a large bowl with the prawns. Drain the peppers, slice 3cm thick lengthways, and add to the bowl. Peel the garlic. Finely chop 1 clove and add to the bowl, then finely slice the other 2 and put aside. Finely chop the parsley, stalks and all, and add to the mix. Finely grate in the lemon zest, squeeze in half the juice, add 1 tablespoon of olive oil and a pinch of black pepper and mix well. Take pride in skewering up the prawns and bread on 2 skewers, interlacing with the peppers, and don’t pack it all on too tightly. Sit each skewer across a roasting tray and grill for 6 to 8 minutes, turning halfway – keep an eye on them!

Meanwhile, put a non-stick frying pan on a medium heat with ½ a tablespoon of olive oil and the sliced garlic. Stir regularly for 2 minutes, or until lightly golden, then pour in the tinned tomatoes to bubble away until the skewers are ready, squashing a few with the back of your spoon. Add a squeeze of lemon juice, then season the sauce to perfection. Serve the kebabs on top of the sauce, sprinkled with feta and black pepper, then finish with 1 teaspoon of extra virgin olive oil.

Ingredients120 g smoked salmon , from sustainable sources½ a bunch of dill , (10g)300 g cottage cheese2 lemons2 large fr...
01/28/2022

Ingredients
120 g smoked salmon , from sustainable sources
½ a bunch of dill , (10g)
300 g cottage cheese
2 lemons
2 large free-range eggs
2 tablespoons creamed horseradish
2 tablespoons tomato ketchup
2 teaspoons Worcestershire sauce
olive oil
6 crumpets
1 k**b of unsalted butter
150 g raw shell-off prawns , from sustainable sources
smoked paprika
150 g cooked brown shrimp , from sustainable sources

Method
This recipe works great as a stand-alone dish, but also as a component in Jamie’s Steak night from Together – see the full collection of menus here.

GET AHEAD Lay out the salmon and cut out six pretty slices that you can wrap around 6 small sprigs of dill, discarding the tougher stalks. Roll them up for a 1980’s-style garnish, place on a plate, cover and return to the fridge.

Very finely chop the rest of the salmon and place in a bowl with the cottage cheese.

Pick, finely chop and add most of the remaining dill, then squeeze in the juice of 1 lemon and season to perfection, tasting and tweaking. Crack the eggs into a shallow bowl and whisk with the horseradish, ketchup, Worcestershire sauce and a pinch of black pepper. Cover both and refrigerate overnight.

TO SERVE Place a large non-stick frying pan on a medium-high heat. Once hot, add 1 tablespoon of olive oil. Dunk the crumpets into the bowl of egg mixture, pressing lightly and turning to encourage them to soak up the mixture. Cook for 2 minutes on each side, or until golden (in batches, if needed). Alongside, place a medium non-stick pan on a high heat with the butter, prawns and a pinch of paprika. After a couple of minutes, add the shrimp to the prawns and toss for a minute, then squeeze in the juice of ½ a lemon and turn the heat off.

Divide the crumpets between your plates, topping with the creamy salmon mixture. Spoon over the prawns and shrimp, add the smoked salmon rolls and remaining dill, then flick over an extra pinch of paprika, if you like. Serve with lemon wedges, for squeezing over. Delicious with champagne or whisky.

IngredientsG / ML CUPS / OZ70 g pesto2 thick slices of wholemeal bread , (50g each)200g baby courgettes200g ripe mixed-...
01/21/2022

Ingredients
G / ML CUPS / OZ
70 g pesto
2 thick slices of wholemeal bread , (50g each)
200g baby courgettes
200g ripe mixed-colour cherry tomatoes , on the vine
500g mussels , scrubbed, debearded, from sustainable sources
160g fresh or frozen peas
50ml white wine , optional
2 sprigs of fresh basil

Method
Put a large pan on a medium-high heat, and toast the bread as the pan heats up, turning when golden.
Trim and finely slice the courgettes, and halve the cherry tomatoes.
Check the mussels – if any are open, just give them a little tap and they should close; if they don’t they’re no good, so chuck those ones away.
Remove the toast and spread one quarter of the pesto on each slice. You can find a recipe for my Super-quick batch pesto, if you'd like to have a go at making your own.
Turn the heat under the pan up to full whack and tip in the mussels. Stir in the remaining pesto, the courgettes, tomatoes and peas.
Add the wine (if using), or a good splash of water. Cover with a lid and leave to steam for 3 to 4 minutes, shaking the pan occasionally.
When all the mussels have opened and are soft and juicy, they’re ready. If any remain closed, simply throw those away. Divide the mussels, veg and all those gorgeous juices between two large bowls, pick over the basil leaves and serve with the pesto toasts on the side for some epic dunking.

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